1. Wash the pickled vegetables and cut off the roots.
2. Squeeze out the water and chop into fine pieces.
3. Wash the winter bamboo shoots and cut them into thin slices.
4. Douban is peeled by someone who bought it directly. Clean it up. Drain the water slightly and set aside.
5. Clean the pot, turn on high heat, heat up, pour in corn oil, add ginger slices after the oil is warm, shake the pot to make the oil on the inside of the pot evenly shake to prevent sticking to the pot.
6. Pour in the winter bamboo shoots and start to stir fry.
7. After 30 seconds, pour in the cooking wine and continue to stir fry. Remove the astringency of bamboo shoots.
8. Then pour in the watercress and stir-fry for 1 minute.
9. Pour in half a bowl of water, stir-fry evenly, cover the pot, simmer for about a minute, and let the winter bamboo shoots and watercress simmer for a while.
10. Then pour the pickled vegetables and stir fry.
11. For 30 seconds to 1 minute, add salt to taste.
12. Add half a tablespoon of sugar to increase freshness.
13. After stirring evenly, turn off the heat after 15 seconds, and cover the pot for 1 minute. Just out of the pot.
Tips:Stir fry during the whole process.
